Practice: Wash pig liver, wash away blood, and soak in clear water for 1 minutes. Add clear water that can't pass through the pig liver into the pot, pour in seasoning A, boil the pork liver with strong fire, skim off the floating foam and change to low heat; Add seasoning B and simmer for 4 minutes. It's good to stick chopsticks in pig liver, which can penetrate without bleeding and soup hardness.
2. Practice 2. Ingredients: 1 pork liver, 1 ginger, 2 scallions, 1 pinch of pepper, 1 tsaoko, 1 cardamom, 2 star anise, 2 fragrant leaves, 2 dried peppers, half a bowl of soy sauce, 4 tablespoons of sugar, half a bowl of yellow wine and 2 tablespoons of thirteen spices.
practice: put the pig liver into a cold water pot, and the water does not reach the pig liver by about 5 cm. Put all the ingredients in the pot, cook together for half an hour, then add half a spoonful of salt, cook for 3 minutes, and take out to cool. Mix garlic paste, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sesame oil and 1 tablespoon of marinated soup evenly to make dip. Slice the cool pig liver and pour it with dipping sauce.
3. Practice 3. Ingredients: a piece of fresh pork liver, cooking wine, sugar, soy sauce, ginger, chicken essence, starch.
Practice: Slice the fresh pork liver and marinate it with a little wine, sugar, ginger, red soy sauce, chicken essence and a little starch for about 5-1 minutes. Cut green pepper and red pepper into small pieces, stir-fry in oil and add some salt, not too ripe. Add a little more oil, and when the oil is hot, add pork liver, and then add red and green peppers to fry together. Stir-fry a few times and you can get out of the pot. Be careful that the liver is not too old.